Paneer Tikka Masala, marinated and grilled paneer in rich-creamy gravy. Sathya and I, both fall in love with any dish instantly knowing it has paneer and each time we go to any Indian restaurant, it’s very hard to pick anything else. But, we refrain (to a extent) from ordering dishes that come out really good when prepared at home like Paneer Butter Masala, Palak Paneer. Thanks to Edible garden, the Paneer tikka masala has become one another dish that we stopped ordering at restaurants, I feel proud every single time I make!

Recipe: From Edible Garden, Check out for more wonderful dishes and mouth watering pictures.

Part 2. I let the paneer marinate at room temperature for about a half hour before grilling them. While I waited for the flavors to mingle I get started on the curry.

Heat oil in a pan and add the cumin seeds. As they sizzle, add the finely chopped onion, ginger-garlic paste and sprinkle a pinch of salt. When the onions begin to change color and the raw flavor of ginger garlic paste is gone, add turmeric powder, red chilli powder, coriander powder. Fry until the mixture is aromatic and the spices don’t burn.

Once the spices are fragrant, add the tomato paste. Cook for about 30 seconds and add freshly pureed tomatoes. Add salt to taste and add 1/2 to 1 cup water and mix well. Cook on low flame until the mixture thickens.

As the gravy begins to come to a boil, add the kasuri methi and fresh cream. Mix well, keep flame on low. Finally add the paneer tikka pieces along with red-green capsicum and onion, garam masala, tandoori masala, coriander leaves and more salt if required and mix well. Garnish with ginger slivers, the fresh ginger flavor infuses into the piping hot gravy which tastes delicious.